Description
A delightful dish that combines vibrant bell peppers with a delicious filling of quinoa, black beans, and seasonal vegetables, perfect for autumn.
Ingredients
Scale
- 4 large bell peppers (any color: red, yellow, green, or orange)
- 1 cup quinoa (uncooked)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 cup shredded cheese (cheddar or a blend)
- 2 tablespoons olive oil
- Fresh cilantro or parsley (for garnish, optional)
Instructions
- Prepare the bell peppers by washing, slicing off the tops, and removing seeds and membranes.
- Cook the quinoa by rinsing it, combining it with water, and simmering until fluffy.
- In a skillet, heat olive oil and sauté onion and garlic until translucent.
- Add cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper to the skillet and cook for an additional 5 minutes.
- Stuff the prepared peppers with the filling, leaving space for cheese on top.
- Place stuffed peppers in a baking dish, sprinkle cheese on top, cover with foil, and bake at 375°F (190°C) for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- Consider using a mix of bell pepper colors for visual appeal.
- Experiment with different spices and herbs to enhance flavor.
- For a vegetarian option, add more vegetables or different grains.
- For added protein, consider incorporating cooked ground meat or plant-based proteins.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, autumn recipe, vegetarian, quinoa, black beans